Pumpkin Dump Cake

Kumama Chef 579262's Note:

This recipe has evolved over the years and i have no idea where the original idea came from.I do know it disappears quickly . You can make this a day or two in advance .Remember to store in the fridge.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Serves: 12

Yield: 12.0 squares

• 1 (29 ounce) can pumpkin puree (not pumpkin pie mix)
• 1 (12 ounce) can evaporated milk
• 3 eggs
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar (packed)
• 1 teaspoon salt (omit or reduce if needed)
• 4 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 (18 ounce) box yellow cake mix
• 1 1/2-2 cups pecans, chopped
• 1 cup butter or 1 cup margarine, melted

Directions:

1. Preheat oven to 350 degrees. Mix first 9 ingredients until well blended. Pour into a 9 x 13 inch pan. Sprinkle DRY cake mix on top. Then cover with pecans. Pour melted butter over top. Bake 45-60 min or until golden. Serve whipped cream or cool whip if desired.
2. Store covered in refrigerator.

Reviews

[Queen of Everything]

Delish! We loved this....even the picky 1st grader who lives here. He helped make it...so he tried it....and he gives it a thumbs up! Best compliment that we can give a recipe. I used pumpkin pie spice instead of the different spices.